I wasn’t expecting much from this dinner.  To be honest, I only put it on our menu because my shelf of canned goods was overflowing and I knew this would use up two cans of beans.  Silly Annie.  I positively loved this meal.  In fact, I loved it so much that I ate leftover burritos for lunch every day afterward until the filling was completely gone.  And then I was sad because the filling was gone.  And I still want one right now, even though I already had dinner and dessert.  It’s a quick, easy, healthy vegetarian meal – what more must I say to convince you?

The bean mixture really has just a hint of spice, but as with most things, you can easily control the spice by adding extra chipotle, a diced jalapeño, a dash of hot sauce, more cayenne, etc.  I used a combination of black and pinto beans but you can use whatever suits your taste or what you have in the pantry.  I normally use lowfat sour cream, but lowfat plain Greek yogurt makes a great substitute.  Make them however you like but please, do make them.

By the way, thanks to all who entered the cookbook giveaway last week.  If you are looking for healthy meal ideas, the responses to the post are great inspiration!  A random drawing was done this weekend and the winner is Kalliope, who said: “I love roasting vegetables. No matter the season, there’s always something yummy to roast… asparagus, squashes, cauliflower. MMmmm!”   Congratulations!  I hope you enjoy this cookbook as much as I do.


For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa

For serving:
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt


  • 01

    To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the water or broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

  • 02

    Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream.  Roll the tortilla up tightly, burrito style, and serve immediately.

  • This looks really great and tasty. I’m going to try these as soon as I can.
    Thanks for your creative recipes!

    Greetings from Germany

  • Yum! What a good use of canned beans. I am going to have to try them soon, my pantry is overflowing too.

  • Those look wonderful!
    I’d love one right now
    and it’s only 6:20 am!

  • Just made something like this 2 nights ago from Martha Stewart’s everyday food. Just like you I pulled it out of the files because I had canned beans in the house and in my case didn’t feel like heading out to the supermarket. Although I make rice and beans all the time, turning it into a burrito was delicious! can’t wait to try your version soon!

  • You convinced me just with the photo :). These burritos look fantastic, and I am putting them on the menu for next week!

  • I seriously need to quit reading your blog before breakfast. I want to run out and eat these now!!! :) YUM!

  • I first saw these on Pink Parsley’s Blog and tried them! You are so right, Annie! They are delicious! I never once missed the meat! I am trying to get my carniore husband to try them…he doesn’t know what he is missing! BTW, your pics look delicious!

  • sarah

    Perfect! I was looking for a veggie burrito recipe for tonight. Do you have a cilantro/lime rice recipe? I want to add it along or in the burrito to mimic Qudoba.

  • Kristin

    I just made your citrus black beans and lime cilantro rice the other night and loved it. I can’t wait to try this one out. Thanks!

  • Annie

    Yes, I do! Just use the search bar.

  • Brenna

    This looks great Annie!! I love when you post delicious meals that just happen to be healthy! I can’t wait to try these!!

  • Yum! I love bean burritos! Yours look positively delicious!

  • Wonderful meal idea. This looks delicious.

  • This sounds and looks really wonderful–can’t wait to give it a go, I’ve been craving something like this for ages and this looks perfect :)

  • I love the sound of your healthy burritos. Yummy!

  • These look fabulous and just my kind of wrap. I love beans with creamy, crunchy things. There used to be sandwich shop that made wraps a bit like this and it was always my fav. Now I can make my own.

  • Stephanie

    These look delicious! I’ll definitely have to make them for my boyfriend and I. I’m a vegetarian and he’s a meat lover so I’m always looking for meals that will satisfy us both!

  • Wow! These look absolutely delicious!!! My kind of meal!

  • I could eat mexican food everyday! Honestly! Thank you for sharing this… this looks like a keeper for sure! Hugs

  • Bookmarked! I can’t wait for S to get home from his most recent trip so I can and share these with him.

  • We made her recipe a few weeks ago (see here: http://ow.ly/3K9zr), just thinking you know, we’d have them for one easy lunch…

    …Four days of burritos later and I was STILL craving them.

    Positively the best bean burrito I’ve ever had!

  • Kristin

    I made these burritos a couple of months ago after seeing them on Pink Parsley’s blog — they were just fabulous! I absolutely LOVED this dish!

  • Sarah

    I am drooling Annie!

  • i have been wanting to try more bean recipes.. this is fabulous! Thank you so much for a great food blog.. you are a new must read for me!

  • Great recipe! Can’t wait to make these next week!

  • i love the mexican food trend you’ve got going!

  • Samantha

    I could eat mexican food everyday! I can not wait to try this it looks delicious:) Your blog is absolutely amazing I love it!!

  • ashlee

    such an awesome dinner.. and im not missing the meat. i am so glad to have found your blog. you have inspired me to make homemade meals for my family every night. it takes a little longer & costs a little more to start, but now i know everything they are eating :D

  • Annie

    Eating at home is way cheaper than eating out! Our family eats on $100-$120/week, covering basically all our meals the entire week.

  • Kimiko

    I made these last night, right after seeing your post. It was such an easy recipe to make! Thanks!

  • Erica

    Awesome recipe! I made these immediately after seeing the post. They were fantastic and easy to make. Thanks for introducing me to so many wonderful recipes.

  • Angel

    I love to bake & am pretty good at it. However, I am not a cook. Luckily for me, I married a chef. He’s working tonight and due to my recent “eat healthier” commitment, my baking is now limited to only once a week. I saw these and thought, “perfect”. Just finished them up. Simple, delicious, no-fail recipe. I love it, Annie. Thank you so much. BTW, what kind of physician are you? I’m sure my ED would love to have you. :-)

  • Kelsey

    These were so yummy and super fast! Also a nice alternative to our regular taco night. I love the chipotle peppers in adobo, I use them in my beef enchilada filling. I think next time I do the bean burritos I’ll mince the chipotle peppers with some cilantro! YUM YUM! Thanks Annie :)

  • I just made these on Wednesday. I was so happy to use up a can of black beans I’ve had for awhile. They were so delicious! My meat-loving guest didn’t even complain about the lack of meat. I’ve been on the search for vegetarian options to add to my meal planning and this is definitely a new favorite! Thanks!

  • Amber

    Made these last night with your Queso Blanco. Just wonderful! I had whipped up some homemade salsa as well so we ate like kings. Like kings, I tell you!! Thanks also, for posting many veggie things. My husband has been veg for years and he LOVED these. I think he’s going to buy it candy for Valentine’s day!

  • Amber

    Also, the leftover beans make a mean bean and cheese quesadilla!!

  • Love this recipe! Made it for dinner tonight and the hubs and I were devouring every last bit. My favorite part about it is that it’s so quick to make. Great for weeknights or lunch. Thanks for sharing!

  • Jennifer

    You were not lying. These are pretty delicious and super easy!

  • This is so good! Again – my 10 year old son who only likes to eat pre-made garbage even loved this!

  • I made these tonight. Toned them down a bit for my kiddos (they like spice, but have their dad’s tolerance). And?! MY KIDS ATE THEIR WHOLE BURRITO. Each of them. And I have one kid who is CRAZY picky.

    So thanks. :)

  • Bex

    I made these today and they were so good! I’m a struggling, single girl in the city and trying to start eating at home on a budget. Since it’s just me, it’s important to have something that is inexpensive, will keep well, and I won’t mind eating several times during the week. This did the trick for sure!! Now I need to look through the rest of your blog and get some more ideas. :D

  • LC

    Making these for lunch today (and looks like I’ll be having them for a few more days too!) I’m using wheat tortillas and brown rice mixed in. DELISH!

  • I have little ones so I cut the spices I’m half just to be on the safe side (I rendered a corn chowder from P.W.’s blog inedible to the kids by adding too much chipotle in adobo). They came out very mildl but with a pleasant kick and I served them with Texas Pete sauce for my husband and I to add a tiny bit more spice. A perfect weeknight meal! Thank you so much Annie. And in response to the commenter above who said it’s more expensive to cook at home, I repeat what you replied to her. I bought ingredients for a week’s worth of breakfast, lunch and dinner recipes (mostly you and PW) and it cost just 120 dollars. If you carefully plan the menu to use ingredients for more than one meal, it definitely reduces the cost.

  • I made these tonight with some spanish rice, they were soooo yummy! I can’t wait to have one for lunch tomorrow. Even my carnivore husband enjoy them! Thanks!

  • I knocked these out last weekend and they were fantastic! My wife doesn’t want beans any other way anymore! Thanks!!

  • Kat

    Made these last night, substituting avocado for the sour cream. They were amazing. Quick tip: I ran out of tortillas, so used all the ingredients to make nachos. Topped chips with the bean mix, cheese and extra salsa, nuked for 1 minute and then topped with chopped tomato and avocado. I actually liked the nachos better than the burritos! :)

  • Jana

    I made this for my family tonight. It was enjoyed by all. I used kidney beans instead of pinto. I couldn’t find chipolte in adobo sauce despite searching at every store in town. I substituted chipotle salsa. I also served this over lime chips. I’m happy with the results. I’ll make it on a regular basis.

  • Those burritos look perfect!! It’s been way too long since I’ve had a burrito.

  • These look awesome!!! I picked up all the ingredients today and I’m gonna make them tomorrow…thx for sharing!

  • Amy

    I requested this as part of my birthday dinner back in February and they were a hit! We made them with Pioneer Woman’s recipe for Pico De Gallo and Mexican rice for our side dishes…delicious and healthy!

  • Amibeth

    Made these tonight. I was highly distracted and measured way too much spice – luckily I realized it before I used it all, but instead of re-measuring I just estimated how much to take out and ended up getting them a little spicier than planned. Still SUPER good! I just had to make some extra filling without spice, and add a little of the spiced stuff to it, for my son. Oh, and I added sliced avocado for those who enjoy it.

    As for eating at home being cheaper – SO TRUE, and also so much better. I’m a single mom of one (though tonight we had company who raved about these burritos), so I have just started planning meals based on ingredients a little more and am marveled at how much money I’ve saved (and food I’ve been able to use rather than toss out). I’m going to try to freeze some of this leftover filling (but reserve some of it to attempt to make a bean dip for work tomorrow), and tomorrow we’ll use the rest of the ingredients and make nutty tacos.

    Annie, I’ve made something from your blog every day this week! Thanks again for your wonderful recipes and ideas and the time you put into it here!

  • Ashley

    These are awesome! I made the bean mix and instead of wrapping it up I made them into quesadillas and dunked them in plain yogurt/ salsa. Perfect for Cinco de Mayo. Thanks!

  • Dixie

    Super super yummy. Have made these twice now. I made a couple additions to the bean mixture that I liked a lot. I chopped up some fresh cilanto and stirred that in after I took the beans off the heat and I stirred in the juice of half a lime. Yum, yum, yum!! We will make these all the time now.

  • Melissa

    I made the filling slightly spicier as my husband loves spice! As a non bean fan, I actually really loved these! I didn’t miss the meat one bit! Thanks for the great recipe!

  • Fayeth

    This filling is fantastic, seriously. I had to comment because comments are usually what sway me to make a recipe. I’ve made this several times, and my favorite way to serve is to fry corn tortillas and make tacos. I usually chop up a canned chili pepper to spice it up and last time I substituted 1/4 cup rotel diced tomatoes because I didn’t have any salsa. It was the best I’ve made! These are the only way I like tacos now. It blows ground beef with packaged seasoning out of the water!

  • Nina

    these are good :) the chipotle sauce makes the difference!

  • I’ve made these several times, but I just realized I’ve never commented! I LOVE this recipe! LOVE! It’s tasty, cheap, and EASY! And, even my meat loving husband likes it and he usually grumbles when I make vegetarian meals. Doesn’t hurt that he’s a huge chipotle fan! Even my 22-month old son gobbles these up!

    My husband likes to eat his bean burritos with the addition of rice. I top the beans with lettuce or spinach, tomatoes, and we both add cheese and sour cream (or sometimes I even do plain greek yogurt)!

    I’ve also found that it’s even easier to substitute 1/2-teaspoon ground Chipotle instead of dealing with messy Chipotle in Adobo just for 1 teaspoon of it (although, I do think the Chipotle in Adobo makes it slightly better so I still use it sometimes :) ). And of course the leftovers are awesome.

    Definitely a winner. Thanks for yet another great recipe!

  • Melissa

    I had leftover pot roast (not that i dont dig all veg, but i needed to use the leftovers) and shredded it and threw it in the beans. Oh my gosh, Delicious! I added green pepper, and instead of sourcream i put a cilanto-lime-garlic-sour cream sauce I make. and of course hot sauce:) totally making this again!

  • PinkHeighness

    Just had this for supper and it was super good! Grocery store didn’t have the chipotle in adobo sauce but i chopped up canned mexican whole chipotle peppers instead. Lots of leftovers too. I have a really fussy bf who loves meat and he tried it and loved it! Def making this again! very inexpensive and would be great for a party crowd!

  • Gail

    Made this for dinner tonight…so delicious and easy! Instead of chipotle I used a jalapeño that I sautéed before adding in garlic. five stars and I will be making this again!

  • Frangsty

    Hey, Annie! I made these last week for dinner…really great and really easy for a weeknight meal! Just curious, what do you do with the leftover chipotle pepper in adobo sauce?

  • Anonymous

    I just keep them in the fridge and use them in other recipes. They keep for a long, long time that way.

  • Haylee

    Made this tonight and it was yummy…and I’m a big meat eater but thought it was just as good w/o any meat.

  • Laura

    I made these the other night for the family. It was a winner all the way around. I did hold out a serving for my 7 year old that I didn’t mix salsa in to since he doesn’t “do” tomatoes. But since I used a jarred “restaurant style” salsa, you could hardly see it, so next time I’m he’s just getting the same thing we do. I also omitted the chipotle in adobo sauce as it’s not something we regularly have on hand. Hubby practically licked the plate. Picky 7 year old gave it 8 out of 10 stars.

  • Alli

    These were so good and so easy! I love feeding my family something simple where I control all of the ingredients. BTW, I tossed each burrito in the panini press to melt the cheese and make the outside crunchy. Yum!

  • Carey

    I made the with just black beans and they were absolutely delish… and healthy… and filling. Where can I get chili’s in adobo sauce? I wasn’t able to find them, even at Kroger.

  • Wgreinke

    So, so easy to make and they’re very good!

  • Anonymous

    I can never find anything I need at Kroger, especially any ingredient that is remotely unique or ethnic. I shop at Meijer now and they have 98% of what I might ever use, including the chipotles.

  • JenniferRudy

    These were amazing and great left over the next day too. I posted mine at http://chewonthis-jennifer.blogspot.com/2012/02/spicy-bean-burritos.html obviously your photo looks way better than mine. Thank you for the great recipes.

  • Kate Lovett

    i know i’m not Annie, but i like to dollop them in 1tsp dollops onto a small cookie sheet lined with aluminum foil and put it in the freezer. when they’re frozen, i put them in a ziploc bag and they’re ready to use when i need them!

  • I shop at Kroger, it is a Kroger Marketplace so it’s a larger store, but at my store it’s in the Mexican foods aisle. Now, the Mexican aisle at my grocery store it kind of divided into two sections, in one section it’s more “Americanized” Mexican food with tortillas, taco seasoning packets, etc. and on the other side is more “Ethnic” food like canned tomatillos and Mexican brands. Mixed in with the more Ethnic-y stuff is where I find the canned Chipotles in Adobo. It’s in a smaller can with a pop top. So, I would suggest looking in the Ethnic foods aisle if your store has one!

  • Morgie

    Love your blog and your food, everything I make from you has been fabulous….these were no exception. Keep the recipes coming! Thank you!

  • Cabreracrew

    Made these tonight for our first meatless meal for Lent. They were a big hit at our house! We also made some Chipotle style Cilantro and Lime Rice to go with them and even inside them if you like…super good! Loved the combination of the black and pinto beans! We added a little extra cayenne and made our own homemade extra hot salsa to make them extra spicy!

  • Holly

    I made these yesterday after seeing them on Pinterest, and oh man were they good!! Our grocery store was out of chipotles in adobo, so I used a can of diced green chilis and some siiracha sauce. Today I added some leftover roasted red peppers to the mix and that was super yummy too. Thanks for the recipe and the blog is great!!

  • MorganH

    Another keeper recipe! Delicious, healthy, and fast – my kind of meal! The filling was so good, I’d eat that as a side instead of refried beans. These are going into the permanent dinner rotation.

  • Madison

    I made these tonight and they were awesome! I love that they were fast and healthy. I’m on maternity leave and was looking for quick recipes for when I go back to work and this one is definitely a keeper. Thanks for sharing your recipes! My husband and I are big fans of your blog :)

  • Caiti Pyle

    I LOVE these!!! I just made them last night and then we finished off the leftovers at lunch today! My husband has only ever eaten black beans in chili, otherwise, he seriously avoids them so I was nervous for his reaction – he loved them! He ate two at both meals! We had 1/4 of a pork shoulder in the freezer so I made that in crockpot with some chipotle rub and we added it to the burritos. Also, I didn’t use the chipotles in adobo because I didn’t have them. It still had enough spice to it. My 15 month old even ate some. We will be putting this in our meal rotation, for sure. Thanks so much!

  • Kimg

    Amazing. I had to temporarily give up gluten, so I had to improvise a little. I used a gluten-free wrap, which are so bad, I don’t even know how they get away with calling themselves wraps. Anyway, I cut it into squares and made little nacho chips out of it, which made it tolerable. Then I used the black bean mixture and made it into kind of a layer dip with quac and salsa. No cheese or sour cream as I had to give that up temporarily as well, but it didn’t need it, because it was so yummy. It’s been so hard to find delicious meals with my diet being so restricted, but I’ve had this three days in a row (and will eat the rest of it tomorrow), and don’t feel I’m giving up anything while I’m eating this. So THANK you so much!!! Can’t wait to try it again once I can eat normally once more!

  • Kathleen

    This is the first time my husband ever ate beans as the main part of a meal. He was a little anxious before we sat down to eat. We both loved it! And almost ate too much to have a decent leftover lunch tomorrow. Also, I had never cooked with chiles in adobo sauce and I almost didn’t buy it at the store. That would have been a huge mistake! Not only did it taste delicious in the recipe, but my husband AND I tried something new on the same night, which is rare for us. :) Thanks for the dish!

  • Beckybelzile

    These are excellent. They became part of my recipe rotation instantly! My husband and I are vegan and this is easy to adapt – just the additional fillings! We have also eaten them cold on the beach. Thank you for sharing such a quick delicious nutritious meal.

  • erinrose

    Made this awhile back and we loved it. I followed the directions just as above and was so pleased. I snaked it past my husband as a no-meat dish and he enjoyed it!

  • Austyn

    do you have any other recipes on annies-eats that use the chipotles?

  • annieseats

    Yes, you can use the search bar to search ingredients. Hope that helps :)

  • Austyn

    thank you! :)

  • francesca_vitale8@hotmail.com

    I made these for dinner on Sunday night and they were absolutely delicious. I made plenty more than this recipe makes…just so we could have lunch the next day. We loved the spice in these burritos. We topped them with cheddar cheese, salsa, avocado, and creamy chipotle dressing. Oh, I also put brown rice, corn, and diced green chiles into mixture. I see these making an appearance on our meal plan again.

  • Mel

    Is this an Annie original? It’s delicious!

  • annieseats

    This one is not, my source is always listed at the bottom of the recipe. Glad you enjoyed it! These are a favorite in our house.

  • Jessica

    I absolutely loved these! I followed the recipe exactly and found the spices were the perfect heat for me! These have definitely been added to our lunch rotation! Thank you for sharing a great recipe!

  • Angel Shadoff

    I know I have said this before – but I make this for my family – a lot – and it is always amazing!!!